Shakshuka recipe is a delicious blend of peppers, onions and tomatoes that are stewed down and served with poached eggs and fresh bread.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 2 tablespoons olive oil
- 1 peeled and small diced yellow onion
- 1 seeded and small diced red bell pepper
- 4 finely minced cloves garlic
- 2 28- ounce cans of whole peeled tomatoes crushed with hands
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon sugar
- 6 to 8 large eggs
- sea salt and fresh cracked pepper to taste
Add the olive to a large cast iron skillet or rondeaux over medium heat.
Pour in the onions, peppers and garlic and sauté until lightly browned, about 5 minutes.
Add in the tomatoes, cumin, paprika, sugar and salt and pepper and mix until combined.
Simmer over low heat for 10 minutes.
Add and egg 1 at a time to the tomato sauce evenly spreading out the eggs not to completely cover the tomato mixture.
Cover and simmer over low heat for 8 to 12 minutes or until the desired internal temperature is achieved.
Served with fresh sliced bread.
Calories: 86kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Sodium: 206mg | Potassium: 362mg | Fiber: 2g | Sugar: 5g | Vitamin A: 19.2% | Vitamin C: 49.1% | Calcium: 5.8% | Iron: 11.4%